Chicken In Olive Oil

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 whole chicken, sliced into serving pieces
• 3 whole garlic cloves
• 1/2 cup extra virgin olive oil, divided
• 1 head garlic, crushed
• salt and pepper
• 2 (2/3 ounce) envelopes italian seasoning
• 3 whole bay leaves (optional)

Recipe

• 1 preheat oven to 350 degrees fahrenheit. rub chicken pieces with whole garlic cloves. discard the garlic cloves.
• 2 in a large skillet, heat half of the olive oil for a few seconds. brown chicken in olive oil lightly on both sides.
• 3 remove chicken pieces from pan and arrange, skin side down, in a baking dish. pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil. scatter the crushed garlic cloves all over the chicken. season chicken with salt and pepper and sprinkle all over with the italian seasoning. cook in preheated oven about 25 minutes. turn chicken pieces over and tuck bay leaves in between the chicken pieces. cook for 15-20 minutes or until chicken juices run clear. serve chicken with the garlic cloves accompanied by rice or bread.
• 4 variation: you may add a little butter to the olive oil. let butter melt in the pan and mix with the olive oil before browning the chicken. this makes for a richer (but higher calorie) dish.

Bernstein's Butterflied Leg Of Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (4 lb) boneless leg of lamb
• 2 tablespoons dried rosemary
• 1 (14 ounce) bottle bernstein's italian dressing

Recipe

• 1 purchase boneless butterflied leg of lamb or have butcher bone lamb and slit lengthwise to spread it flat (like a thick steak; do not pound or flatten) trim away fat layer to within 1/8 inch.
• 2 sprinkle liberally with rosemary and place in 2 gallon zipper bag with bernstein's italian dressing; close bag and place flat on large pan; refrigerate at least 24 hours; turn every few hours to insure that lamb is evenly marinated.
• 3 remove lamb from bag, reserving marinade. place meat fat-side up on grill over hot coals or on gas grill at 400 degrees f. have a squirt bottle of water handy to douse flame-ups. grill to desired doneness basting with remaining dressing during first 20 minutes; discard remaining marinade; turn lamb once to brown both sides (about 30-40 minutes total cooking time).
• 4 remove from grill to carving board and carve across the grain into slices (doneness will vary from medium rare at thickest part to well done at thinnest part).

Baked Rigatoni

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1/2 cup egg substitute
• 2 cups fat-free ricotta cheese
• 3/4 cup grated nonfat parmesan cheese
• 1 tablespoon dried parsley
• 6 cups fat free pasta sauce
• 2 teaspoons italian seasoning
• 1 teaspoon garlic powder
• 16 ounces rigatoni pasta, cooked and drained
• 3 cups shredded fat free mozzarella cheese

Recipe

• 1 preheat oven to 375°f.
• 2 spray 9x13-inch pan with cooking spray.
• 3 in a medium sized bowl, mix together egg substitute, ricotta, parmesan and parsley.
• 4 in a separate bowl, mix pasta sauce, italian seasoning and garlic powder.
• 5 pour 3 cups of the sauce mixture into the bottom of the baking dish.
• 6 add half of the cooked pasta and half of the cheese mixture to the dish, topping it with one cup of mozzarella.
• 7 repeat remaining sauce, pasta, cheese and mozzarella.
• 8 bake covered for 60-70 minutes.
• 9 uncover and bake 5-10 minutes more, until lightly browned.
• 10 let stand 5 minutes before serving.

Baked Rigatoni With Sausage

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces dried rigatoni pasta
• 4 cups broccoli florets
• 12 ounces bulk hot italian sausage
• 1/2 cup finely chopped onion
• 1 (32 ounce) jar marinara sauce
• 1 (8 ounce) package shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Recipe

• 1 cook pasta by following the package directions, adding broccoli during the last 2 minutes of cooking; drain, then return to pan.
• 2 in a large skillet, cook sausage and onion over medium heat until meat is brown and onion is tender; drain.
• 3 stir in marinara sauce; heat through.
• 4 stir meat sauce and cheeses into the cooked pasta.
• 5 transfer to a lightly greased 3-quart rectangular casserole dish.
• 6 bake, covered, at 375° for 20-25 degrees or until mixture is heated through.

Chewy Italian Rolls From Kaf

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1 cup water
• 1/8 teaspoon instant yeast
• 2 1/2 cups unbleached all-purpose flour
• 1/2 cup water
• 2 teaspoons salt
• 1/2 teaspoon instant yeast

Recipe

• 1 biga:.
• 2 mix all ingredients until well blended.
• 3 cover bowl and let rest at room temperature for 12 to 20 hours, until very bubbly.
• 4 dough:.
• 5 mis biga with remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed.
• 6 increase mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.
• 7 add additional water or flour if necessary.
• 8 let dough rise in greased, covered bowl, for 1 to 2 hours, until very puffy.
• 9 turn dough out onto well floured surface, and shape it into a 6"x12" square.
• 10 using a bench knife or pizza wheel, cut out eight 3" square rolls.
• 11 place rolls, floured side up onto parchment paper.
• 12 cover rolls and allow to rise for 45 minutes or until puffy.
• 13 place a baking stone in the top third of oven, and preheat oven to 450.
• 14 bake the rolls for 13 to 15 minutes, until they are golden brown.
• 15 remove from oven and cool on rack.

Chicken In Pepper, Garlic And Tomato Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 4 (5 ounce) chicken breasts
• 1 onion, finely chopped
• 2 red peppers, finely diced
• 2 garlic cloves, crushed
• 2 zucchini, finely diced
• 14 ounces chopped tomatoes
• 1 3/4 cups vegetable stock, hot
• 14 ounces flageolet beans, drained and rinsed
• 1 tablespoon basil, chopped
• 1 pinch salt and pepper

Recipe

• 1 heat oil in a pan; cook chicken for 4-5min on each side until golden. remove from pan and keep warm.
• 2 add the onion to the pan and cook for 7-8min until softened. add the pepper, garlic and zucchini and continue to cook for 2min.
• 3 stir in the tomatoes and stock and bring to the boil, then return the chicken to the pan. simmer for 10-15min until the sauce is thick and the chicken cooked through.
• 4 add the beans to the sauce with the basil and plenty of salt and black pepper, and stir to heat through.
• 5 serve immediately with crusty bread.

Amaretto Cake With Chocolate Ganache

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix with pudding
• 4 eggs
• 1/2 cup vanilla yogurt
• 1/2 cup vegetable oil
• 1/2 cup amaretto liqueur
• 1/4 teaspoon almond extract
• 8 ounces semisweet chocolate
• 3/4 cup heavy whipping cream
• 1/4 cup slivered almonds (for the top)

Recipe

• 1 grease and flour your pans. set the oven to 350 degrees.
• 2 mix the cake mix with the next five ingredients.
• 3 pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a bundt pan. check the cake with a toothpick to see if it is done. (when inserted in the cake, it should come out clean. the cake will have just begun to pull away from the sides of the pan.).
• 4 let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (slide some waxed paper under the cooling rack to catch the drips of ganache-yum!).
• 5 for the ganache:.
• 6 unwrap the squares of chocolate and place them in a bowl.
• 7 pour the whipping cream in a pan and bring to a boil.
• 8 pour the hot cream on the chocolate and stir it until it is smooth and glossy.
• 9 (at this point i chill it slightly for a filling or if i want to spread it).
• 10 spoon the ganache over the cake on the rack making sure to cover it evenly.
• 11 when the chocolate ganache is almost set, top with almonds and place it on your serving plate.

Basic Pesto Recipe

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 cups fresh basil leaves, packed
• 1/4 cup grated parmesan cheese
• 1/2 cup olive oil

Recipe

• 1 place basil leaves in small batches in processor until well chopped (do about 3/4 cup at a time). add about 1/3 the nuts and garlic, blend again.
• 2 add about 1/3 of the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container
• 3 process basil pesto it forms a thick smooth paste. repeat until all ingredients are used, mix all batches together well.

Creamy Mexican Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 350 g lean ground beef or 11 ounces lean ground beef
• 2 teaspoons oil
• 2 garlic cloves, minced
• 125 g mixed beans or 4 ounces mixed beans, drained
• 400 g chopped tomatoes (aldi's italian tomatoes are excellent) or 12 1/2 ounces chopped tomatoes (aldi's italian tomatoes are excellent)
• 2 tablespoons tomato paste
• 1 red chili pepper, chopped (optional)
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 3/4 cup polenta
• 1/2 cup boiling water
• 375 ml carnation light & creamy evaporated milk or 12 1/2 fluid ounces carnation light & creamy evaporated milk
• 1 egg
• 3/4 cup reduced-fat tasty cheese

Recipe

• 1 preheat oven to 200°c/400°f/6 gas mark.
• 2 brown the beef in a pan, preferably non-stick, with the oil and the garlic; add the next 6 ingredients and stir until the mixture boils; simmer for 15 minutes; spoon into four, 1 cup (250ml/8 fluid ounces) capacity ovenproof bowls.
• 3 combine the polenta with boiling water in a large bowl; add the remaining ingredients, beat to combine and allow to stand for 10 minutes; spoon the mixture evenly over the beef; bake for 15-20 minutes until golden brown and set.

Baked Rigatoni With Ham And Feta

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb rigatoni pasta, cooked al dente (boil 1-2 minutes less than package directions suggest)
• 2 cups diced cooked ham
• 5 large plum tomatoes, chopped
• 1 clove of chopped garlic
• 1 1/2 cups crumbled feta cheese
• 1 cup grated mozzarella cheese
• 2 teaspoons dried thyme
• 1 cup half-and-half
• 1/2 cup parmesan cheese

Recipe

• 1 spray 13x9x2 glass baking dish with nonstick cooking spray.
• 2 pour cooked, drained pasta into dish.
• 3 mix in ham, tomatoes, cheeses and thyme.
• 4 pour half& half over.
• 5 sprinkle with salt and pepper and toss to blend.
• 6 make sure you mix the cheeses in well.
• 7 cover with foil.
• 8 bake pasta at 375° for 30 minutes.
• 9 uncover, sprinkle with parmesan cheese and bake additional 10 minutes.

Baked Rigaboney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 large garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1 (6 ounce) can tomato paste
• 2 (28 ounce) cans crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1/4 teaspoon red pepper flakes (optional)
• course salt & freshly ground black pepper
• 1 lb rigatoni pasta (i used penne) or 1 lb penne (i used penne)
• 2 lbs sweet italian sausage, casings removed
• 1 1/2 lbs whole milk ricotta cheese
• 1 lb mozzarella cheese, shredded

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large saucepan, heat oil over medium heat.
• 3 add garlic and onion, and cook until onion is translucent, about 4 minutes.
• 4 add tomato paste, and cook, stirring, 2 minutes.
• 5 stir in tomatoes, sugar, oregano, and pepper flakes, if using. salt and pepper.
• 6 cook until slightly reduced, stirring occasionally, about 15 minutes.
• 7 meanwhile bring a large pot of salted water to a boil. add pasta and cook, stirring occasionally about 9 to 10 minutes or according to package directions. drain in a colander and rinse under cool water until cool, set aside.
• 8 in medium nonstick skillet, brown sausage and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. drain grease and set aside.
• 9 in a medium bowl, combine ricotta with half of the mozzarella cheese. stir to combine. season with a pinch of pepper and salt.
• 10 to assemble:
• 11 spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
• 12 add half of the pasta in an even layer.
• 13 spread with 1/2 cup of the sauce.
• 14 spread with ricotta mixture. i found it easier to drop by tablespoons, evenly distributed, and let set for a minute and then it was easier to spread.
• 15 add sausage.
• 16 spread 1 cup more sauce over top.
• 17 top with remaining rigatoni and 1 1/2 cups sauce. any remaining sauce may be served on the side (i did not have any remaining sauce).
• 18 sprinkle with remaining mozzarella over top.
• 19 place baking dish on a baking sheet and transfer to oven. bake until bubbly 35 to 40 minutes.

Craig Claiborne's Chicken Spaghetti

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 12
• 1 whole chicken (3 1/2 pounds)
• chicken broth, to cover
• 3 cups canned italian peeled tomatoes
• 7 tablespoons butter
• 3 tablespoons flour
• 1/2 cup heavy cream
• 1/8 teaspoon grated nutmeg
• fresh ground black pepper
• 1/2 lb fresh mushrooms
• 2 cups chopped onions
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green bell peppers and red bell peppers
• 1 tablespoon finely minced garlic
• 1/4 lb ground beef
• 1/4 lb ground lamb
• 1 bay leaf
• 1 lb spaghettini
• 1/2 lb sharp cheddar cheese, grated
• fresh grated parmesan cheese

Recipe

• 1 place chicken, with giblets, in kettle. add chicken broth to cover and salt to taste. bring to boil and simmer until chicken is tender without being dry, 35 to 45 minutes. let cool. remove chicken from broth and take meat from bones. shred meat, cover, and set aside. return skin and bones to kettle and cook broth down 30 minutes or longer. there should be 4 to 6 cups broth. strain and reserve broth. discard the skin and bones.
• 2 meanwhile, put tomatoes in saucepan and cook down to half original volume, stirring. there should be 1 1/2 cups.
• 3 melt 3 tablespoon butter in saucepan, add flour, stirring to blend with wire whisk. when blended and smooth, add 1 cup of reserve hot broth and the cream, stirring rapidly with the whisk. when thickened and smooth, add nutmeg, salt and pepper to taste. continue cooking, stirring occasionally, about 10 minutes. set aside.
• 4 if the mushrooms are small or button, leave them whole. otherwise, cut them in half or quarter them. heat 1 tablespoon butter in small skillet and add mushrooms. cook, shaking the skillet occasionally, and stirring mushrooms until golden brown. set aside. heat the remaining 3 tablespoons butter in deep skillet and add onions. cook, stirring, until wilted. add celery and bell peppers. cook, stirring, about 5 minutes. do not overcook. vegetables should remain crisp-tender. add garlic, beef and lamb. cook, stirring, breaking up the meat. cook just until the meat loses it red color. add bay leaf. add tomatoes and the sauce made with chicken broth. add the mushrooms.
• 5 cook spaghettini in boiling salted water until just tender. do not overcook. remember that it will cook again when blended with chicken and meat sauce. drain spaghettini and run under cold running water.
• 6 spoon enough of the meat sauce over the bottom of a 5- to 6-quart casserole to cover it lightly. add about 1/3 of the spaghettini. add about 1/3 of the shredded chicken, a layer of meat sauce, a layer of grated cheddar cheese and another layer of spaghettini. continue making layers, ending with a layer of spaghettini topped with a thin layer of meat sauce and grated cheddar cheese. pour in up to 2 cups reserved chicken broth, or enough to almost but not quite cover the top layer of spaghettini. cover and let casserole stand 4 hours or longer. if liquid is absorbed as the dish stands, add a little more chicken broth. when dish is baked and served, sauce will be just a little soupy rather than thick and clinging.
• 7 preheat oven to 350 degrees f. place casserole on top of stove and bring it just to boiling. cover and place it in the oven. bake 15 minutes and uncover. bake 15 minutes longer or until casserole is hot and bubbling throughout, and starting to brown on top. serve immediately with grated parmesan on the side.

Chewy Italian Batter Breadsticks

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 4 -4 1/2 cups all-purpose flour or 4 -4 1/2 cups bread flour
• 2 tablespoons granulated sugar ()
• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon salt
• 1 cup water
• 1 (6 ounce) carton plain yogurt (3/4 cup)
• 2 tablespoons butter (or margarine)
• 2 tablespoons vinegar
• 1 egg , slightly beaten
• sesame seeds or poppy seed, if desired
• freshly grated parmesan cheese, if desired
• coarse salt, if desired

Recipe

• 1 combine 1 1/2 cups flour, sugar, yeast and salt in a large bowl. set aside.
• 2 combine water, yogurt and butter in a 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture reaches 120° to 130°f (2 to 4 minutes). (butter may not melt completely). add warm yogurt mixture and vinegar to flour mixture. beat at medium speed, scraping bowl often, until smooth. stir in enough remaining flour to make dough easy to handle.
• 3 turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). invert large bowl over dough; let rise in warm place until almost double in size (30 to 60 minutes).
• 4 divide dough in half; roll each half into 10x8-inch rectangle. cut each into 8(1-inch wide) strips. stretch each strip to about 12-inches long. fold strip in half; twist several times. pinch ends to seal. place onto greased baking sheet. cover loosely with plastic food wrap; let rise in warm place until double in size (15 to 20 minutes).
• 5 heat oven to 375°f brush breadsticks with beaten egg . sprinkle with desired topping. bake for 20 to 25 minutes or until golden brown. serve warm or cool.

Creamy Mediterranean Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 12 chicken tenders, sliced into strips
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon italian seasoning
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 2 tablespoons green olives, sliced
• 1/2 cup dry wine
• 2 tablespoons fresh parsley, chopped
• 1/2 cup fat free sour cream
• 1 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1 1/2 teaspoons cornstarch
• 1/4 cup chicken stock

Recipe

• 1 heat olive oil in a skillet over medium-high heat. place chicken and garlic in the pan.
• 2 season with 1/2 teaspoon of salt, pepper, and italian seasoning. stir in the tomatoes, olives, wine, and parsley. reduce heat to low and continue cooking until the chicken is no longer pink in the center.
• 3 remove chicken and place on a plate, leaving the sauce in the pan. stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
• 4 whisk cornstarch and water together in a small bowl. increase heat to medium and whisk in the cornstarch mixture. continue stirring until the sauce has thickened.
• 5 add chicken back into sauce and stir until well blended.
• 6 serve over your favorite pasta or rice.

Amaretto Almond Cheesecake 1999

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 1/2 cups vanilla cream-filled sandwich style cookies, crumbs
• 1/8 teaspoon almond extract
• 2 ounces melted butter or 2 ounces margarine
• 24 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 (14 ounce) can sweetened condensed milk (eagle brand)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 3 ounces amaretto
• 4 ounces toasted sliced almonds, crushed slightly

Recipe

• 1 spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
• 2 place cookie crumbs (including the vanilla filling) in a large bowl.
• 3 (a total of 2 1/2 cups).
• 4 add the 1/8 tsp almond extract and the melted butter.
• 5 combine well until crumbly.
• 6 pack onto bottom and up the sides of prepared pan.
• 7 set aside.
• 8 preheat oven to 300 degrees f.
• 9 in a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
• 10 add in the can of sweetened condensed milk and combine well.
• 11 add in the eggs one at a time, beating well to combine after each egg.
• 12 add the amaretto liquer and almond extract and vanilla extract.
• 13 beat well combined.
• 14 add by stirring in the toasted sliced crushed almond.
• 15 pour into prepared cookie lined spring form pan.
• 16 if desired you can scatter a few toasted sliced almond over the top.
• 17 bake at 300 degrees oven for 60 minutes.
• 18 until the centre is set.
• 19 remove to a rack and cool at least two hours.
• 20 then refrigerate another 8 hours or overnite until serving.
• 21 note: this cheesecake bakes as you would any other one.
• 22 bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
• 23 i always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.

Chili-salsa Sausage Skillet

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs italian sausages, casings removed
• 2 -3 teaspoons dried oregano (or to taste)
• 1 large onion, finely chopped
• 2 -3 tablespoons minced fresh garlic (or to taste)
• 1 green bell pepper, seeded and finely chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons oil
• 2 (15 ounce) cans black beans, drained (or use kidney beans)
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 cups tomato sauce (optional)
• 1 (16 ounce) jar salsa (mild or spicy)
• 1/3 cup dry red wine (or to taste, or use wine)
• 1 (4 ounce) can green chilies, diced
• 3 -4 tablespoons chili powder (or to taste)
• 1 tablespoon cumin powder (or to taste)
• 2 teaspoons salt (or to taste)
• black pepper
• 1 tablespoon sugar (optional)
• cooked rice
• grated cheddar cheese
• finely chopped onion

Recipe

• 1 in a a large skillet cook sausage meat, oregano, onions, garlic, green bell pepper and jalapeno peppers (if using) cook over medium heat breaking up the sausage meat with back of spoon; cook until the meat is no longer pink; drain the fat from the meat.
• 2 add in 2 tablespoons oil and continue to cook over medium heat until well browned, stirring occasionally (the oil will help brown the meat).
• 3 add in drained black beans, crushed tomatoes, tomato sauce (if using) salsa, wine, chilies, chili powder and cumin; bring to a simmer over medium heat, stirring.
• 4 reduce heat to low and simmer uncovered for about 1-1/2 hours (the longer you cook the better this will be!).
• 5 adjust all seasonings to taste, then season with salt and pepper.
• 6 add in sugar (if needed, and only optional) to reduce the acitity of the tomatoes.
• 7 place the rice into the bowls then ladle the mixture over rice.
• 8 sprinkle with onions and cheddar cheese to taste.
• 9 delicious!

Baked Rigatoni And Sausage

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 (8 ounce) cups rigatoni pasta, uncooked
• 1 lb sweet italian sausage link
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1 (26 1/4 ounce) cup ricotta cheese
• 3 (30 ounce) cups spaghetti sauce
• 2 cups mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook pasta according to package directions; drain.
• 2 meanwhile, in a large skillet, cook sausage until brown on all sides.
• 3 remove from pan; slice into thin pieces.
• 4 return meat to pan; add onion and garlic.
• 5 cook until onion is tender; drain.
• 6 stir in hot pasta and ricotta cheese; blend well.
• 7 pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
• 8 spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
• 9 sprinkle 3/4 cup mozzarella cheese and 1 tablespoon parmesan cheese over sauce.
• 10 repeat layers of pasta mixture, sauce, and cheeses twice, ending with parmesan cheese.
• 11 cover, bake at 400 degrees f.
• 12 for 20 to 30 minutes or until hot and bubbly.

Creamy Mushroom Beef Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 lb lean ground beef
• 2 (10 3/4 ounce) cans mushroom soup, undiluted
• 1 1/4 cups water
• 1 cup milk
• 1 small beef bouillon cube
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated parmesan cheese
• 1 (15 ounce) can diced potatoes, drained or 1 cup instant rice
• 1 (4 ounce) can sliced mushrooms (optional)
• 1/2-1 cup mozzarella cheese

Recipe

• 1 brown the beef in a large pot until no longer pink. drain any excess grease.
• 2 mix the rest of the ingredients in with the beef. cook over medium heat for 20 minutes, stirring occasionally.
• 3 note: if using instant rice you made need to put in an additional cup of water.

Breakfast Bread Pudding Casserole With Blueberries

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 loaf french bread (slightly stale) or 1 loaf italian bread (slightly stale)
• 1/4 cup lemon curd
• 7 eggs
• 2 cups milk
• 2 cups half-and-half
• 1/3 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 cut bread in half lengthwise.
• 2 spread bottom half with lemon curd.
• 3 replace top and cut down center from end to end, then crosswise into 3/4" slices.
• 4 arrange bread in small (2 1/2-cup) shallow baking dishes or a 13" x 9" baking dish. place small baking dishes on 2 jelly roll pans.
• 5 lightly beat eggs.
• 6 add milk, half-and-half, sugar, vanilla, and salt, beating until blended.
• 7 pour 2/3 cup custard into each small casserole.
• 8 refrigerate at least 2 hours or overnight.
• 9 heat oven to 325 degrees f. bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.
• 10 blueberry sauce:.
• 11 combine sugar and cornstarch in small saucepan.
• 12 stir in water until smooth.
• 13 add blueberries. cook, gently stirring over low heat, just until boiling, about 5 minutes.
• 14 boil 30 seconds and remove from heat.
• 15 serve with bread pudding.

Baked Rigatoni With Zucchini And Eggplant

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb rigatoni pasta
• 1 (28 ounce) can italian tomatoes
• 1/2 cup vegetable oil
• 1 large eggplant, cut into approx. 1/3-inch dice
• 1/4 cup extra virgin olive oil
• 1 garlic clove, finely chopped
• 2 large zucchini, halved and sliced
• 1 medium onion, thinly sliced
• 1/4 cup basil leaves, chopped
• 1 teaspoon dried oregano
• salt
• fresh ground black pepper
• 8 ounces mozzarella cheese, shredded
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 350°f.
• 2 cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. drain the pasta, reserving 1/4 cup of the cooking water. return the pasta to the pot while preparing the sauce.
• 3 puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
• 4 in a large non-stick skillet, heat the vegetable oil over medium-high heat.add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. repeat procedure with remaining eggplant.
• 5 remove vegetable oil from skillet and add the olive oil. over medium heat, saute the garlic until fragrant, about 30 seconds. add the zucchini and onion and saute' for 6 minutes.
• 6 add the tomato puree, basil, and oregano. simmer over medium heat until sauce is reduced, about 15 minutes. stir in eggplant and season`with salt and pepper.
• 7 fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
• 8 transfer the pasta to a 9x13-inch baking dish. sprinkle parmesan cheese evenly over the top. bake until heated through, about 15 minutes.
• 9 serve the pasta piping hot.

Easy Spicy Turkey Meatballs

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 lb pride of the farm italian style ground turkey
• i slice wheat or whole wheat bread
• 1/2 finely chopped green pepper

Recipe

• 1 mix ground turkey with finely chopped green peppers in a medium sized bowl. tear apart bread into small pieces and mix well.
• 2 spoon 15-18 meatballs and brown sides on medium/high heat in skillet. place in oven safe dish.
• 3 pre-heat oven 350 degrees and bake for 20-30 minutes.

Baked Rolled Sub Sandwich

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (11 ounce) can pillsbury french bread dough
• 3 tablespoons dijon mustard
• 3 tablespoons italian dressing
• 6 slices turkey
• 6 slices prosciutto
• 6 slices provolone cheese
• 1 egg
• 2 tablespoons poppy seeds (or sesame seeds)

Recipe

• 1 lightly grease a baking sheet.
• 2 toll out the dough to pretty much cover the baking sheet.
• 3 spread with mustard/italian dressing combo, leaving the edges dry.
• 4 lay down turkey on top of dressing, then prosciutto, then provolone.
• 5 roll it up fairly tight into a log, pinching the edge and ends closed.
• 6 brush with egg.
• 7 sprinkle with seeds.
• 8 bake according to french bread instructions.
• 9 cool 10 minutes before cutting.

Champagne 101

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 4
• 1 (750 ml) bottle champagne
• fresh raspberry
• fresh peach slices
• apricot nectar or peach nectar
• orange juice

Recipe

• 1 vintage vs. non-vintage champagne: all champagnes are made from grapes grown in france's northeastern region, the champagne province. most champagnes are non-vintage: that is, they are made from a blend of grapes from different years, aged in the bottle for 18 months. vintage champagne is made with high-quality grapes from the same year; they must be aged three years before they are released.
• 2 champagnes from dry to sweet: in addition to classifying champagne as vintage or non-vintage, 6 classifications are used to refer directly to the champagne's sweetness:.
• 3 brut: dry, less than 1.5% sugar.
• 4 extra sec: extra dry, 1.2 to 2% sugar.
• 5 sec: medium sweet, 1.7 to 3.5% sugar.
• 6 demi-sec: sweet, 3.3 to 5% sugar (served as a dessert champagne).
• 7 doux: very sweet, over 5% sugar (served as a dessert champagne).
• 8 other wines with bubbles: sparkling wines made by the same process can't be called champagne unless they're made in their namesake french region. chardonnay and pinot noir grapes are the main varieties used to make champagne, and they're grown all over the world; many regions produce fine sparkling wines that are somewhat less expensive and more widely available than french champagne. italian prosecco and asti, spanish cava and german sekt are all delicious varieties of sparkling wine.
• 9 as a side note: the small clusters of grapes sold in the supermarket as "champagne grapes" are just using the cachet of the name: they're actually fresh zante currants.
• 10 serving champagne: chill the wine in the coldest part of your refrigerator. open the bottle by twisting off the wire cage over the cork, keeping your thumb over the cork. keep the bottle at an angle, with the cork pointing away from you. grasp the neck of the bottle with a dry cloth; with your thumb over the cork, gently twist the bottle. you should feel the cork easing itself loose. don't go for the dramatic pop: removing the cork should be almost soundless.
• 11 serve champagne in clean, dry flutes--narrow glasses with tall sides--which show off the color and the fine bubbles while keeping the carbonation from dissipating. "prime" the glasses by pouring a small amount of wine into the bottom of each glass, letting the foam subside before filling them fully.

Baked Risotto With Lemon, Zucchini & Basil

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 4 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 lb zucchini, sliced
• 1 lb arborio rice
• 5 1/4 cups vegetable stock, simmering
• 2 lemons, zested and juiced
• 3 1/2 ounces parmesan cheese, grated
• 2 tablespoons basil, roughly chopped

Recipe

• 1 heat the oven to 350°f
• 2 heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.
• 3 stir in the zucchini and rice, coating everything in oil and cook for a few more minutes.
• 4 add the stock, lemon juice and cheese, cover and bake for 30 minutes.
• 5 serve sprinkled with the lemon zest and basil.

Cucuzza Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 large cucuzza squash, peeled and cut into 1 inch slices
• 1 medium onion, sliced
• 2 -3 garlic cloves, minced
• 1 -2 green pepper, seeded and chopped
• 1 (28 ounce) can tomatoes with juice
• 6 large basil leaves, chopped
• salt and pepper
• 6 large eggs

Recipe

• 1 heat oil in a 6 quart dutch oven. saute cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. add the basil salt and pepper.
• 2 crack each egg onto the top of the stew. be sure the mixture is at a low boil, then cover and cook until the yolks are hard.
• 3 serve with a fresh crusty bread.

Baked Rigatoni

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil, plus more as needed
• 1 lb sweet italian sausage, casings removed
• 3 cups jarred marinara sauce
• 1/2-1 cup pitted black mediterranean olive, coarsely chopped (optional)
• 2 tablespoons salt (for the pasta water)
• 1 lb rigatoni pasta
• 1 3/4 cups fresh part-skim ricotta cheese
• 1/4 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 350°f lightly oil a very deep 2 1/2 quart baking dish. bring a large pot of water to a boil. in a large frying pan over med-high heat, warm 2 tbs olive oil.
• 2 add the sausage to the pan and saute, breaking up, until browned. drain any excess oil from the pan. stir in the marinara sauced and olives and set aside.
• 3 add the salt and pasta to the boiling water. cook, stirring occasionally, until the pasta is not quite al dente, about 2 minutes less than package directions. drain.
• 4 return the pasta to the pot and gently stir in the tomato-sausage mixture and the ricotta cheese. spread in the prepared dish and sprinkle with parmesan cheese.
• 5 bake until the cheese is golden, about 25 minutes. let cool 5 minutes, then serve.

Chicken Italian Sausage And Lentil Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb italian chicken sausage
• 2 large carrots, sliced
• 1 large onion
• 2 garlic cloves
• 4 cups vegetable broth
• 2 teaspoons dried oregano leaves
• 1 bay leaf
• 1/2 cup dry lentils
• 2 cups chopped broccoli rabe

Recipe

• 1 spray a 6 qt saucepot with cooking spray.
• 2 cook sausage over medium to high heat until well browned, pour off any remaining fat.
• 3 add carrots, onion and garlic, cook until tender.
• 4 stir in the broth, oregano, bay leaf and lentils. heat to a boil. reduce heat to low. cover and cook for 45 minutes or until the lentils are tender.
• 5 stir in the broccoli rabe, cook for 5 munutes or until broccoli rabe is tender. remove bay leaf.

Baked Rigatoni With Ricotta And Sausage

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb italian sausage, casings removed
• 3 cups pasta sauce
• 1 cup pitted black mediterranean olive, coarsely chopped
• salt
• fresh ground pepper
• 1 lb rigatoni pasta
• 1 3/4 cups fresh ricotta cheese
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees and lightly oil a deep 2 ½ quart baking dish.
• 2 bring a large pot of water to a boil.
• 3 in a large frying pan over med-high heat, warm the oil.
• 4 add the sausage and sauté, breaking up the sausage with a spoon, until browned, about 6 minutes.
• 5 drain any excess fat from the pan.
• 6 stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside.
• 7 add 2 tablespoons salt and the pasta to the boiling water.
• 8 cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions.
• 9 drain, rinse under cold running water, and drain again.
• 10 return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese.
• 11 spread the pasta and sauce in the prepared dish and sprinkle with the parmesan cheese.
• 12 bake until golden and bubbly, about 25 minutes.
• 13 let cool for 5 minutes and serve.

Amaretti Stuffed Peaches

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 peaches, halved
• 8 teaspoons red currant jelly
• 8 amaretti cookies

Recipe

• 1 preheat oven to 350. place the peaches cut side up in a 7 by 11 inch baking dish.
• 2 spoon 1 teaspoon red currant jelly into each hollow.
• 3 spoon 1 crushed amaretti cookie into each hollow.
• 4 cover with foil and bake for 25 minutes or until tender.

Baked Rigatoni With Eggplant And Sausage

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• kosher salt
• extra virgin olive oil
• 6 links italian sausage
• 1 large eggplant, cut into 1-inch pieces (about 1 1/2 pounds)
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 28 ounces peeled whole tomatoes
• 1 bunch basil (small bunch)
• 1 lb rigatoni pasta
• 1 lb fresh mozzarella cheese
• fresh ground black pepper
• 1 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 bring a large pot of salted water to a boil over high heat for the pasta.
• 2 oil a 9x13 pan with olive oil.
• 3 heat a 3 tbsp of olive oil in a large skillet over medium-high heat.
• 4 add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. put the sausages in the baking dish.
• 5 turn the heat down to medium.
• 6 add 1/3 cup of oil to the skillet and get it hot. add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. use a spatula to put the eggplant into the baking dish with the sausage. cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• 7 add another 3 tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
• 8 dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. this will take about 15 minutes.
• 9 add the rigatoni to the boiling pasta water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
• 10 preheat the oven to 450°f.
• 11 chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. add the tomato sauce, rigatoni, and the reserved pasta water.
• 12 break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
• 13 dust with the parmigiano and drizzle with olive oil. bake for 15 minutes.
• 14 spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Chicken Italian In Foil For 2

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• oil
• 2 meaty chicken pieces (thigh, leg or breast)
• 1/4 teaspoon salt
• 1 medium potato, pared
• 1 medium zucchini
• 3 large pitted ripe olives
• 2 tablespoons catsup
• 1/2 teaspoon oregano leaves
• 1 tablespoon butter
• grated parmesan cheese

Recipe

• 1 heat oven to 400 degrees.
• 2 brush oil on chicken pieces; sprinkle with 1/4 teaspoons salt.
• 3 cut potato lengthwise into 1/8 inch slices.
• 4 place potato slices on 18x12 inch piece of double thickness heavy-duty aluminum foil; sprinkle with salt.
• 5 cut unpared zucchini into 1/4 inch slices.
• 6 place zucchini on potato; sprinkle with salt.
• 7 place chicken pieces and olives on zucchini; top with catsup, oregano and butter.
• 8 wrap securely in foil.
• 9 bake until chicken and vegetables are tender, about 1 hour.
• 10 sprinkle with parmesan cheese.
• 11 to grill: cook on grill 5 inches from medium coals 25 to 30 minutes on each side.

Chili...... Male Chauvinist Chili

Total Time: 2 hrs 10 mins Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 10
• 1 lb ground beef
• 1 lb hot italian sausage, cut into 1 inch slices
• 6 slices bacon
• 1 large onion, cut into bite sized chunks
• 1 green pepper, cut into chunks
• 2 -4 garlic cloves, minced
• 1 -2 jalapeno pepper, diced
• 1 cup red wine
• 1/2 cup worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 -2 tablespoon chili powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons black pepper
• 6 cups roma tomatoes, skin removed
• 15 ounces kidney beans
• 16 1/2 ounces garbanzo beans (chick peas)

Recipe

• 1 brown bacon in a large cast iron skillet or dutch oven. drain and crumble bacon,set aside. brown sausage,drain set aside with bacon. brown ground beef, strain set aside. pour excess fat from skillet.
• 2 cook onion,pepper,garlic and chili pepper over low heat for 2-3 minutes.stir in wine and worcestershire sauce, simmer for uncovered for 10 minutes. add the dry mustard,celery seed,chili power,salt,and pepper: simmer for 10 more minutes.
• 3 mash tomatoes: add with liquid to onion mixture along with the meats. heat to boiling,reduce heat and simmer uncovered for 1/2 hour stirring occasionally.
• 4 stir beans with liquid into chili. heat to boil, reduce heat, cover and simmer for 1 hour,stirring occasionally.

Baked Rigatoni With Kalamata Olives

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 lb hot italian sausage, casings removed
• 1 tablespoon garlic, chopped
• 28 ounces crushed tomatoes, sclafani quick crushed preferred
• 16 ounces tomato sauce
• 8 ounces water
• 1/3 lb kalamata olive, drained and pitted and coarsely chopped (the kind in olive oil)
• 3/4 ounce basil, coarsely chopped
• 16 ounces rigatoni pasta, i get gigantoni when i can find it
• 16 ounces mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 375°f.
• 2 cook pasta according to directions, making sure to keep it al dente. drain and place back in cooking pot. set aside.
• 3 meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). drain well and set aside.
• 4 in same skillet add olive oil and garlic and cook 1-2 minutes.
• 5 return sausage and onion to pan with garlic.
• 6 add tomatoes, tomato sauce, and water. stir well. cook at a high simmer. add olives. cook until sauce has reduced slightly, about 15 minutes. turn off heat. stir in basil.
• 7 pour tomato sauce over pasta and toss to coat well.
• 8 place layer of 1/3 of pasta in bottom of pam sprayed casserole. top with 1/2 of mozzarella. top with another third of pasta. top with remaining mozzarella. repeat with final layer of pasta. cover with foil.
• 9 cook in oven for thirty minutes.
• 10 remove foil and top with parmesan. cook an additional 15-25 minutes. (we like it crunchy on top so cook the full 25 minutes. cook it how you like it.).

Chicken Italia Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces chicken breasts
• 6 cups chicken stock
• 1/4 cup chopped cilantro
• 1/4 onion, diced
• 1/2 cup diced potato
• 1 cup mixed vegetables
• 1/2 cup small shell pasta
• 1 pinch salt and pepper
• 1 pinch basil
• 1/2 cup tomato sauce

Recipe

• 1 heat chicken stock and add cubed chicken breast.
• 2 add all your remaining ingredients.
• 3 boil for 20 minutes until shells have cooked.
• 4 serve.

Chicken In Wine (crock Pot)

Total Time: 8 hrs 40 mins Preparation Time: 10 mins Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 6
• 3 lbs chicken parts (preferably breasts & thighs, but whatever you want works)
• salt and pepper
• 2 tablespoons butter
• 1 (4 ounce) can sliced mushrooms, drained
• 1 teaspoon italian seasoning
• 1 medium onion, sliced
• 1/2 cup dry sherry
• fluffy rice

Recipe

• 1 rinse chicken parts and pat dry.
• 2 season chicken lightly with salt and pepper.
• 3 in skillet, melt butter and quickly brown chicken parts. place chicken in crock pot.
• 4 meanwhile, saute onion and mushrooms in skillet. add sherry to skillet and stir, scraping to remove browned bits. pour contents of skillet into crock pot over chicken.
• 5 sprinkle with italian seasoning. cover and cook on low 8 hours (high 4 hrs).
• 6 serve chicken over fluffy rice and spoon sauce over top.

Easy Spinach Sausage Manicotti

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 5 ounces fresh spinach, roughly chopped
• 3 ounces grated mozzarella cheese
• 7 ounces ricotta cheese (part-skim if desired)
• 1 egg
• 1/2 tablespoon dried parsley
• 1 dash salt
• 1/2 lb hot italian turkey sausage or 1/2 lb sweet italian turkey sausage
• 1 (26 ounce) jar marinara sauce, of choice
• 4 ounces manicotti (7 shells)
• 1/2 cup water

Recipe

• 1 preheat oven to 350.
• 2 cook sausage in skillet on medium heat for 14-16 minutes, covered, turning occasionally.
• 3 sausage is done when cooked through, with no pink in center.
• 4 in separate skillet, steam spinach.
• 5 when sausage is done, chop into ½ in.
• 6 pieces, return to same skillet and add marinara sauce.
• 7 let sauce and sausage simmer while you prepare manicotti filling.
• 8 make filling by mixing first 6 ingredients together.
• 9 stuff filling into uncooked shells and lay in an 8” x 13” glass casserole dish.
• 10 pour sauce and water over stuffed shells.
• 11 cover with foil, bake for 45 minutes.
• 12 remove foil and cook for another 5 minutes-adding shredded mozzarella or parmesan cheese if desired.

Chili-rice Soup Gift Mix

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1/4 cup dried split peas (i used green)
• 1/4 cup red lentil (can use yellow or brown ones)
• 1/4 cup orzo pasta (i used multi-colored orzo)
• 2 1/2 tablespoons low-sodium beef bouillon powder
• 2 tablespoons pearl barley
• 2 tablespoons dried chopped onions
• 1 teaspoon italian seasoning
• 1/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon granulated sugar or 1/2 teaspoon splenda granular (not packets)
• 8 ounces lean ground beef or 8 ounces venison or 8 ounces bulk sausage
• 1 (10 ounce) can tomatoes with green chilies (i used rotel brand) or 1 (10 ounce) can canned tomatoes
• 2 quarts water
• 1 (16 ounce) can chili beans (i used bush's) (optional)

Recipe

• 1 note: ingredients do not contain salt, which allows recipient to salt to taste.
• 2 mix all dry ingredients together and pour into a sealable jar or plastic bag.
• 3 enclose cooking instructions (see below).
• 4 slip into a decorative celophane bag and attach a bow.
• 5 give as a hostess gift or add to a gift basket.
• 6 cooking instructions: bring 2 quarts of water to a boil.
• 7 add dry package mix and tomatoes with green chilis.
• 8 stir and cook for 35-45 minutes, or until lentils and barley are tender.
• 9 while soup is cooking, brown ground beef in a hot skillet until no longer pink, breaking up beef as you brown it.
• 10 pour beef into a colander and rinse under hot water.
• 11 drain well.
• 12 add to soup mixture.
• 13 add chili beans and continue to cook until beans are hot.
• 14 taste for seasonings, adding a little salt if needed.
• 15 to serve: ladle into large bowls and serve with crackers, cornbread, or toasted sourdough bread.
• 16 optional garnishes: top each serving with any or all of the following: grated cheddar cheese, a dollop of sour cream, chopped pickled jalapenos.
• 17 variations: (1) you can add or substitute (for the chili beans), any of the following: canned black beans, great northern beans, navy beans, kidney beans, or corn.
• 18 you may need to add an additional cup or 2 of water.
• 19 (2) bulk sausage (beef or venison) can be substituted for the lean ground beef.
• 20 note: if you use plain canned tomatoes instead of tomatoes with green chilis, you will need to add a can chopped green chilies, or about 1/8-1/4 tsp.
• 21 crushed red pepper flakes or cayenne pepper to compensate for the heat nd flavor or the tomato/green chili mixture.

Amaretto Chicken Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 chicken breasts
• 1/2 cup seasoned flour
• 2 tablespoons clarified butter
• 1 cup amaretto, divided
• 2 cups chicken stock
• 3 cups milk
• 1 red pepper, diced
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 carrot, diced
• 1 stalk celery, diced
• salt and pepper, to taste
• 1/4 cup toasted almond (optional)
• 3 tablespoons chopped parsley (optional)

Recipe

• 1 cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup amaretto and put to the side.
• 2 make mirepoix: saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
• 3 heat chicken stock and add the mirepoix; add the milk or cream. cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes.
• 4 simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.

Breakfast Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1/4 lb sausage
• 4 hash brown patties
• 1/4 cup onion, chopped
• 1 roma tomato, chopped
• 1/2 cup zucchini, shredded
• 6 eggs
• 2 tablespoons water
• 1/2 cup cheese, shredded
• 1/4 teaspoon italian seasoning
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 brown sausage and onion in skillet.
• 3 spray 9 x 9 baking dish with cooking spay.
• 4 place hashbrown patties in bottom of baking dish, cutting to fit. sprinkle with salt and pepper.
• 5 beat eggs, salt, pepper and water in a small bowl.
• 6 add tomato, zucchini and italian seasoning to sausage and onion mixture. cook for about 5 minutes.
• 7 top hashbrowns with sausage and veggie mixture, and pour eggs over all. sprinkle with cheese.
• 8 bake for about 30 minutes or until center is set.
• 9 cool slightly and serve.

Baked Rigatoni With Cauliflower In A Spicy Pink Sauce

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 2 (28 ounce) cans whole tomatoes
• 1 lb yellow onion, halved and thinly sliced (about 3 medium)
• 1 1/4 teaspoons kosher salt
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh flat leaf parsley
• 1/2 teaspoon crushed red pepper flakes
• 1 lb rigatoni pasta
• 4 cups cauliflower florets
• 10 ounces shredded fontina cheese (about 2 1/2 cups)
• 2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

Recipe

• 1 position rack in center of oven and preheat to 450 degrees.
• 2 bring well-salted water to boil in a large pot with a pasta insert. grease a 9x13" baking dish with 1 tablespoons olive oil.
• 3 pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. in a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside.
• 4 heat remainin 2 tablespoons olive oil in a 6-8 quart dutch oven over medium-high heat. when oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. push the onion to the side of the dutch oven and add the garlic. cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
• 5 add pureed tomates and cream, plus remaining 1 teaspoons salt. bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. taste for salt and pepper and remove from heat.
• 6 meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. drain pasta, reserving pasta water in pot. add pasta to sauce. return water to a boil and add cauliflower to pot. cook cauliflower until barely tender, about 2 minutes. drain and add to sauce.
• 7 add 1 1/2 cups of fontina cheese to pasta mixture and toss well. transfer to prepared baking dish and spread evenly. top pasta with remaining 1 cup of fontina cheese and then the parmigiano-reggiano.
• 8 bake, uncovered, until cheese is golden brown, about 15 minutes. let pasta rest for 10 minutes before serving.

Amaretto Chicken Breast Holiday Style

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup sweet butter
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 4 cups italian herb seasoned stuffing mix (read bread cubes)
• 1 (8 ounce) can water chestnuts
• 2 teaspoons poultry seasoning
• 1 (10 ounce) can chicken broth
• 1/2 cup amaretto liqueur
• 4 boneless chicken breasts
• 1 1/2 cups light brown sugar
• 1/2 cup honey
• 1/2 cup orange juice
• 1/3 cup amaretto liqueur

Recipe

• 1 mix all of stuffing ingredients together and pour into greased baking dish.
• 2 lay chicken breasts on top of mixture, heat oven at 350º.
• 3 baste from time to time with glaze sauce.
• 4 bake for one hour or until chicken breasts are tender.
• 5 glaze sauce: combine and heat ingredients slowly in small saucepan.

Chalupa Joes

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 cup picante sauce
• 2 tablespoons soy sauce
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 teaspoon dijon mustard
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1 cup shredded monterey jack cheese (4 ounces)
• 6 italian rolls or 6 hard rolls, split
• 1/4 cup sliced green onion

Recipe

• 1 in a skillet, brown the beef; drain.
• 2 add picante sauce, soy sauce, oil, mustard, lemon pepper, garlic powder, nutmeg and cardamom; simmer, uncovered, for 3-4 minutes.
• 3 remove from the heat.
• 4 stir in cheese.
• 5 spoon onto bottom of rolls; sprinkle with onions.
• 6 replace tops.

Chicken In Vin Santo - Taverna Dei Barbi, Tuscany, Italy

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (4 lb) chicken, cut into 10 pieces
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 2 large onions, cut into 1/4-inch thick slices
• 1 tablespoon minced garlic
• 3/4 cup dry wine
• 1/4 cup sweet vin santo (such as avignonesi)
• chopped fresh parsley

Recipe

• 1 sprinkle chicken with salt and pepper.
• 2 melt butter with oil in heavy large pot over medium heat.
• 3 working in batches, add chicken to pot and cook until brown on all sides, about 8 minutes total.
• 4 transfer chicken to bowl.
• 5 reduce heat to medium-low.
• 6 add onion and garlic to pot; saute until tender and pale golden, about 8 minutes.
• 7 stir in 3/4 cup dry wine.
• 8 return chicken and any juices to the pot.
• 9 reduce heat to low.
• 10 cover and simmer 15 minutes.
• 11 uncover and simmer until chicken is cooked through, about 15 minutes.
• 12 stir in vin santo.
• 13 sprinkle with parsley.

Baked Rigatoni With Sausage And Eggplant (pasta Stephy)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb rigatoni pasta (i prefer barilla)
• 1 medium sized eggplant
• 2 italian sausages
• 8 ounces baby bella mushrooms (sliced, can use button in a pinch)
• 1 (24 ounce) jar marinara sauce (preferably one made with red wine)
• 3 garlic cloves, sliced or minced
• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) bag mozzarella cheese
• 1/4 cup grated parmigiana-reggiano cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• crushed red pepper flakes (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• extra virgin olive oil

Recipe

• 1 bring a large pot of water to a boil. in a large saute pan, heat enough olive oil to coat the bottom of the pan. remove the casing from the 2 sausage links and break into bite-size pieces (sausage can be sweet or hot, whichever you prefer.) drop into the pan and begin browning over medium to medium high heat. while sausage is browning, dice the eggplant into similar size pieces as the sausage (i do about a 3/4" dice). when sausage is about half-way cooked, add eggplant, mushrooms, and garlic, and stir through. you want to have a similar amount of eggplant and sausage, so if your eggplant is a little too big, you can dice less and save the rest for another dish. or if you really freaking love eggplant, put it all in there.
• 2 add the dried rigatoni to the boiling water and cook 3 minutes short of package directions for al dente preparation. while pasta is cooking, saute the sausage and vegetables over medium to medium-high heat for about 10 minutes, until sausage is thoroughly cooked, testing vegetable doneness as you go. the mushrooms should be cooked through but still retain some bite, and the eggplant should be soft, but not mushy. when all is cooked through, add the jar of sauce to the mixture, stir through, and remove from heat.
• 3 at this point, put the ricotta into a large bowl and add 1/4 c milk, garlic powder, oregano, salt and pepper, and crushed red pepper (if desired.) stir through vigorously until milk and cheese are combined and the cheese has a creamy, loose consistency similar to that of yogurt or well-prepared grits. if the cheese still feels a bit thick, add another 1/4 c milk and repeat.
• 4 after the pasta is cooked, drain well and dump noodles into a 13 x 9" pyrex baking dish, lubed well with olive oil. using a rubber spatula or plastic serving spoon, cover the pasta with the ricotta mixture and spread to the edges. don't worry about having a consistent layer across, but try not to leave any large gaps that have no cheese. sprinkle about 2 oz of the mozzarella and all of the parmigiana cheese over the ricotta. then, add the contents of the saute pan : the sauce, sausage, mushrooms, garlic, and eggplant and spread this across the surface of the noodles and cheese, again, as evenly as possible. top with the remaining 6 ounces of mozzarella and cover with aluminum foil. bake for 20 minutes at 450 f until the mozzarella on top is fully melted and the sauce is bubbly. let stand 10-15 minutes before serving.

Chicken In Tomato Gravy

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 chicken, cut into pieces
• 4 tablespoons oil
• 3 tablespoons tomato sauce
• 4 red italian tomatoes
• 3 green chilies, seed and cut lengthwise
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1/2 can coconut juice
• 1 onion
• 6 almonds
• 3 red chilies
• 1/2 teaspoon pepper

Recipe

• 1 blend spices until fine. heat oil and fry chicken until brown.
• 2 remove chicken and fry spices for 2 minutes.
• 3 add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
• 4 add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.

Chewy Italian Bread

Total Time: 8 hrs Preparation Time: 1 hr Cook Time: 7 hrs

Ingredients

• 1/4 teaspoon active dry yeast
• 1/4 cup warm water
• 3/4 cup flour
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup ice cold water, divided
• 2 3/4 cups flour, plus
• 1/4 cup more flour, for dusting
• 2 teaspoons salt

Recipe

• 1 to make the biga:.
• 2 combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. mix in 3/4 cup flour until completely moistened. gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
• 3 to mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
• 4 place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. add 2 3/4 cups flour and beat on medium speed until well blended. change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
• 5 scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
• 6 sprinkle board generously with flour and scrape dough onto it. with floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
• 7 while dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°f, let heat at least 30 minutes. flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
• 8 bake until deep golden brown, about 30 - 35 minutes. cool on wire rack.
• 9 times are approximate, altogether the bread takes most of the day to complete.

Amaretti-stuffed Peaches With Marsala

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 freestone peaches
• 2 ounces amaretti cookies, chopped
• 2 teaspoons finely chopped crystallized ginger
• 1/4 cup superfine sugar
• 1/3 cup sliced almonds
• 1/2 cup sweet marsala wine
• 2 ounces butter, chopped
• heavy cream, to serve
• vanilla ice cream, to serve (optional)

Recipe

• 1 lightly grease an ovenproof dish, and preheat oven to 350°f.
• 2 halve peaches and remove stones.
• 3 scoop out a little of the flesh from each half, chop, then place in a bowl.
• 4 add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
• 5 stitr with a spoon to form a slightly sticky mixture.
• 6 fill the peach cavities with the amaretti mixture, forming a mound with each.
• 7 top each half with a small piece of butter, then place the peaches into the greased dish.
• 8 pour the remaining marsala around the peaches.
• 9 cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
• 10 check if peaches are tender, and cook a little longer if necessary.
• 11 peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.

Chilled Artichoke Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, finally chopped
• 1 garlic clove, finely minced
• 2 (800 g) cans artichoke hearts, drained and roughly chopped
• 600 ml vegetable broth
• 150 ml sour cream
• 2 tablespoons fresh thyme leaves, finely minced
• 2 sun-dried tomatoes, in thin strips (optional, as garnish)

Recipe

• 1 warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
• 2 add the artichoke hearts and vegetable broth to the mixture.
• 3 bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
• 4 remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
• 5 return to the saucepan and allow to cool completely.
• 6 after it is cooled, add the sour cream and the thyme.
• 7 place in the refrigerator, covered, for 3-4 hours before serving.
• 8 when serving, garnish each bowl with sun-dried tomato strips, if desired.

Baked Rigatoni Bolognese

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1 small onion, finely minced
• 1 small carrot, finely minced
• 1 small celery, finely minced
• 1 1/2 lbs ground veal
• 1/4 lb pancetta or 1/4 lb canadian bacon, chopped
• 1 cup dry wine
• 3 cups canned italian tomatoes with juice, put through food mill
• 2 cups chicken broth
• salt, fresh ground pepper
• 2 cups milk
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• salt
• 1 tablespoon salt
• 1 1/2 lbs rigatoni pasta
• 1 cup parmesan cheese
• 2 -3 tablespoons unsalted butter, cut in pieces

Recipe

• 1 meat sauce:
• 2 heat butter and oil in large skillet over med.-high heat. when butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
• 3 add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
• 4 raise heat to high and add wine. cook until wine almost all reduced, 3-4 minute
• 5 add tomatoes and broth, and season with salt and pepper. bring sauce to boil. reduce heat to low and cover skillet with lid slightly askew. cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. stir a few times during cooking.
• 6 béchamel sauce:
• 7 heat milk in small saucepan over low heat.
• 8 melt butter in medium saucepan over med.-low heat. when butter foams, add flour and stir 2-3 minute without letting flour turn brown.
• 9 add milk to butter all at once and mix quickly. season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (if too thick add bit more milk).
• 10 remove from heat, cover pan, refrigerate until ready to use.
• 11 preheat oven 400°f generously butter large deep baking dish.
• 12 bring large pot of water to boil. add salt and rigatoni. cook, uncovered, until tender, but firm to bite. drain pasta and place in large bowl.
• 13 add meat sauce, 1 cup béchamel and 1/3 cup cheese. mix thoroughly and place in baking dish. top with béchamel and sprinkle cheese over top, dot with butter.
• 14 bake 10-15 min., or until cheese melted and pasta nice golden color.
• 15 prepare ahead:
• 16 meat sauce day ahead. reheat when ready to use.
• 17 béchamel few hours ahead.
• 18 pasta cooked and assembled with sauces one hour ahead.
• 19 bake just before serving.